These Swedish Meatballs are a quick and easy dinner that you could eat happily snuggling in front of a movie. Pairs well with good vanilla ice cream and any peaches and cream desserts and any white wine.
Dirties 2 pots.
Swedish Meatballs
Ingredients
- 2 lb bag of frozen meatballs
- Package of egg noodles
- 1 can Beef Broth
- 1 can of Cream of Mushroom
- 1 packet of onion soup
- A swig of A1 Steak Sauce about 1 TBSP
- Tub of Sour Cream the generic $1 one
Instructions
- Start boiling the noodles in a pot with water.
- In an electric skillet, or giant skillet on a burner, dump beef broth and cream of mushroom soup over medium heat. Stir until somewhat lumpy or not lumpy.
- Add the packet of onion soup mix and the swig of A1 Sauce, and stir again.
- Dump the package of meatballs into it, kind of spread them out even-ish, reduce heat to medium low, cover with lid, cook about 20 minutes or until meatballs are done.
- Turn off heat and wait for noodles to finish (be soft enough to consume).
- Drain noodles.
- Mix noodles with meatballs.
- Add the tub of sour cream and mix into it.
- You can probably do 8 before 7 if you prefer.
Where did I get this recipe from?
My favorite frozen food dinners always entailed a good Swedish Meatballs, Michelina’s is best but I’d settle for a Banquet, and for whatever reason, my Walmart does not sell them. So out of desperation, I took to Pinterest.
I found a slow-cooker recipe on The Country Cook and it was super delicious. But in time, I frequently forgot to put food in the crockpot before 4PM, and so I adapted it for stove top. I’ve also discovered substitutions.
Mom-Tip
This is a great recipe to keep ingredients handy as a back-up dinner.
Other than the frozen meatballs acquiring freezer burn, and the sour cream’s expiration date, the rest of the ingredients can be stored for quite some time so no hurry in making it.
Between that and the fact that this takes about a half hour to make, it’s a great recipe to have in case your Plan A failed, such as accidentally dumping the entire pot of freshly cooked food on the floor as you’re trying to make plates for the kids FML.
It’s also a great “extra meal” to have on hand in any meal plan in case you don’t have time to cook Plan A, or you were off a meal, or you don’t feel like going grocery shopping today, or whatever.
Ingredients – Swedish Meatballs
- 16 oz Package of Egg Noodles
- 2 pound bag of frozen homestyle meatballs
- Can of beef broth – around 14 oz
- Can of Cream of Mushroom Soup
- Packet of Dry Onion Soup Mix (Lipton)
- 1-2 TBSP of A1 Sauce
- A tub of sour cream
Cream of Mushroom – if you like things creamy, it’s worth the extra to get your Cream of Whatever soup from Campbell’s instead of generic.
Sour Cream – the original recipe called for about 1 cup of sour cream. I, however, love Sour Cream more than I loved my ex husband when we were married, so I like to buy the big tubs (like double the dollar tubs), and I do about 3/4’s of that tub.
Substitutes
I have found if you forget the Cream of Mushroom soup, it’s super delicious to use fresh mushrooms, a mushroom gravy packet, and milk in lieu of water (or better, heavy cream, or even half n half). But I had to mess with it a bit to get the right consistency. It was weird that I had fresh mushrooms on hand when I realized I forgot the Campbell’s Soup.
If you forget the beef broth, you can do 2 cups of water and 2 beef bouillon cubes.
Step 1: Get your Noodles Going
Put the egg noodles in a pot. Fill with water that goes about an inch or two (double that if you’re using Amish Noodles) above the noodles. You can cheat on that if you want a little. Place over high heat. Bring to boil. Then reduce heat until noodles are tender.
These ones do not stick to the wall when they are ready like Spaghetti.
Step 2: Get the Balls Rollin.
You’ll totally mess up the prep and cook time if you don’t do this while the noodles are cooking; however, if you are advanced mom level, you could dirty one less pot by cooking the noodles first, draining them, and then heating your meatballs in the microwave in the bag they came in, and adding all the rest of the ingredients to the noodles.
But while the noodles are boiling, get an electric skillet or giant skillet (like chicken fry sized), and mix the beef broth with cream of mushroom soup. Then add the onion soup packet, a swig of A-1 and mix again. Then add meatballs. Cover and simmer for 20 minutes. You may want to occasionally stir in that time to avoid things sticking to the bottom of the pan.
Step 3: Put it together.
Drain noodles. Mix it with the meatballs and sour cream. It’s up to you if you mix sour cream with the meatballs and then add noodles. Or if you add noodles and then mix in the sour cream. I honestly have no idea which way I go with this.
I have this feeling I’ll do the sour cream first with the meatballs if the skillet it’s in isn’t large enough to house the noodles and the meatballs and stir without flinging noodles everywhere.
Notes
I found it easier to not mention that there’s sour cream in the Swedish Meatballs to the kids. Especially if they hate sour cream due to a freak Taco Bell incident.
See Edamame Alfredo for another crave-worthy creamy dish but with less carbs.
Please Pin so you can find it again!
